Chicken Oscar

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

4	each	chicken breast halves, boneless and skinless	boneless
1/2	cup	flour, all-purpose
1	x	salt and black pepper	to taste
4	tablespoons	butter
1	cup	crab meat
12	each	asparagus spears	cooked
1	x	hollandaise sauce

Directions

Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.

Combine the flour, salt and pepper in a shallow bowl.

Heat the butter in a heavy skillet.

Dip the chicken pieces lightly in the seasoned flour and shake off excess.

When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden.

Remove to a heated serving platter as the remaining pieces are cooked.

Cover each slice of chicken with crabmeat and top with 3 asparagus spears.

Drizzle hollandaise sauce over asparagus and serve.

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Member Review

Filets with Tarragon Butter

I followed the recipe as directed, but, by the time I allowed the steaks to rest for several hours, my guests were so drunk that I had to ask them to leave. And, the steaks were so cold that the tarragon butter would not melt. However, they tasted great the next day! Thanks, CrockPot Carlo

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